Mediterranean Quinoa-Chicken Salad
July 18, 2017
Mediterranean Chicken-Quinoa Salad
I subscribe to The Splendid Table’s Weeknight Kitchen emails which come out every Wednesday, featuring easy-to-prepare recipes. This recipe for Greek Chicken Salad with Lemon, Feta and Grains caught my eye – anything with lemon and feta gets a second look from me! I made it the next night, without the tzatziki, and thought it was a little bland, so made some adaptations for a lunch with friends. We liked it! We served it with a Greek white wine and that beautiful beet hummus brought by friend Ruth. I will get the recipe from her and share with you soon! (Note: I’ve made this salad a few times since my lunch with friends and found that it is great with a dry rose wine also!)
Ingredients – serves 6
1 1/2 cups quinoa (I like red for its looks)
2 1/2 cups water
4 tablespoons olive oil
1 garlic clove, minced OR 2 tablespoons garlic infused olive oil
3/4 cup sliced scallions, white and green parts
1/2 teaspoon crushed red chili flakes
1 tablespoon dried oregano
1/2 – 3/4 pound cooked boneless, skinless chicken breast, torn or cut into 1 1/2-inch pieces
Juice of 1 lemon
1 medium red bell pepper, diced
1 cup chopped fresh parsley leaves
1 cup chopped fresh mint leaves
1 preserved lemon, peel only, diced OR zest of 1 lemon
Lemon dressing: 2 tablespoons EV olive oil, juice of 1/2 lemon, salt and pepper to taste
1/2 cup crumbled feta cheese, or more to taste
Spring greens salad mix
Instructions
Cook the quinoa: Rinse quinoa well and place in a medium saucepan with the water. Bring to a boil, turn heat down and simmer 15-20 minutes or until water is absorbed. Take off the heat, let sit for 10 minutes and then “fluff”. Set aside.
Cook the chicken mixture: In a large saute pan, heat 2-3 tablespoons olive oil till shimmering. Add the garlic, scallions and crushed red chili flakes and saute 3-4 minutes. (Alternatively, heat 2 tablespoons garlic infused olive oil plus one tablespoon olive oil. Add the scallions and crushed red chili flakes and saute 3-4 minutes.) Add the oregano and the chicken and saute for about 5 more minutes. Add the quinoa and lemon juice and stir to combine thoroughly. Turn into a large serving bowl and cool to room temperature. At this point, proceed with the following and serve immediately or refrigerate until needed. If refrigerating, let the mixture come to room temperature before finishing the salad.
Finishing the salad: Add the herbs, diced red bell pepper and preserved lemon or lemon zest, stirring to combine. Add the lemon dressing and stir to blend in thoroughly. Here you can add the feta cheese or you can pass a bowl of it after serving so each person can add what they want.
Serving the salad: Place a bed of salad mix on a platter and place the quinoa salad on top of it. Yum!!
Grandpa Major’s French Dressing
August 7, 2014
Margaux says…
I grew up in a big salad-eating family. We ate a salad with every meal, and I loved it. Of course, it was iceberg lettuce, with shredded carrot and red cabbage on top, but I thought it was soooooo good. At my grandparent’s house I loved it because it was drenched in this dressing, which we called “Grandpa’s French.” I never knew where he got the recipe, or if he came up with it himself, and I had no idea what was in it other than oil, vinegar, paprika and a clove of garlic. So I was never able to recreate it. For years we ate salads with just plain oil and vinegar, or with Newman’s Italian (for a store-bought dressing, it’s pretty good). Then, right after I had Desmond, my Aunt Judy and mom somehow found this recipe in my vintage Betty Crocker cookbook. If I remember this correctly (I was in the “new mom haze’), we all agreed that it sounded just like Grandpa’s French! So we made it. Lo and behold, it tasted like Grandpa’s French! Could it be? He got the recipe from a cookbook?? I always imagined that it was some culinary genius that he came up with on his own. But of course, it’s from Betty Crocker. That was my grandma’s cookbook. She was a “Betty Crocker” loyalist (vs. my Granny, who was in the “Better Homes and Gardens” camp).
I’ve been making this dressing for us ever since. We haven’t bought dressing in YEARS…once you know the formula for a good vinaigrette, there’s really no point in buying dressing. It’s 3 parts oil to 1 part vinegar (or citrus juice, like lemon or lime), and spices. Every once in awhile, I’ll make some other kind, but for the most part, we always have this in the cabinet (and yes, we keep it in the cabinet and not the fridge, just like my grandparents did). This dressing is always a hit with everyone that tries it…I’m constantly getting asked for the recipe. So I thought I should probably post it. I wish I had a photo of my son drinking it out of the bowl after he finishes his salad…he likes it THAT MUCH.
Grandpa Major’s French Dressing
3/4 cup vegetable or canola oil
1/4 cup apple cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp smoked paprika (Grandpa used regular, but I like the flavor of smoked)
1 tsp dried mustard
1/4 tsp freshly ground black pepper
1 clove garlic, whole*
Place all ingredients in a jar or dressing bottle, place lid on it and shake until completely combined. It’s best to make it at least a few hours before using, even better the day before, so the flavors have a chance to infuse.
*I prefer putting a whole garlic clove in, rather than mincing it. My aunt minces it before putting it in. It’s your call…but, Grandpa put it in whole, for what it’s worth. 🙂
Bean Salad – a modern take on a classic!
July 22, 2014
Aunt Suzy says . . .
We love green bean salads in the summer here at S&SK, so when I saw this recipe I knew I had to make it. Plus, it reminded me of the long forgotten 3-bean salad of my growing up. So long forgotten that I kept wracking my brain as to what the 3rd bean was. I knew it included canned green beans and canned kidney beans, but I couldn’t for the life of me remember the 3rd bean. So of course I googled it and saw that it was wax beans! So if you want this recipe to look like the classic but taste 21st century, you could make it with green and wax beans (at farmer’s markets up here right now) and kidney beans. 🙂 We served this with potato salad and grilled meats. Yum!
Margaux says . . .
We loved this recipe! I’m always looking for new ways to prepare green beans because it is a family favorite. The flavor in this salad is amazing, with the capers, herbs, shallot and lemon. I used canned cannellini beans. I served it with California burgers and corn on the cob…perfect summer weeknight meal.
BEAN SALAD adapted from Bon Appetit
INGREDIENTS
2 cups cooked beans, fresh or dried (such as cannellini, borlotti or cranberry) or 1 14-oz. can cannellini or kidney beans, rinsed
1 pound green beans (or half green and half wax beans), ends trimmed, beans snapped in two
3/4 cup fresh parsley leaves, chopped
1/4 cup fresh chives, chopped
2 tablespoons capers, drained and chopped
zest of 1 lemon
¼ cup olive oil
juice of 1/2 or 1 whole lemon, depending on how large
1 small shallot, minced
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, to taste
Kosher salt and freshly ground black pepper
DIRECTIONS
Cook the dried or fresh shell beans according to directions. Drain and set aside to cool. Alternatively, open the can, rinse and drain. Cook the green beans (and wax beans if using). Place in steamer, bring water to a boil and steam for 5-6 minutes. Alternatively, cover in water, bring to a boil and simmer for 5-6 minutes. Either way, drain, place back in the pan, cover with cold water and ice to cool down and stop the cooking. Once cool, drain and dry with paper towels.
Place both types of beans in a large bowl. Add the parsley, chives, capers and lemon zest. Whisk together the olive oil, lemon juice, the shallot, the red pepper and salt/black pepper to taste. Pour the dressing over the bean mixture and mix thoroughly, best done with your hands.
Beet and Farro Salad with Smoked Trout
July 22, 2014
Aunt Suzy says . . .
I have become enamored with farro, an ancient grain that’s a species of wheat. (I love this NPR article that includes a few recipes.) I saw this recipe as I was about to head out to the farmer’s market. Beets are just coming in now up here in Minnesota, and I love using both the beet root and tops in dishes. Star Prairie Trout Farm sells at the market – fresh and smoked – and I had some farro on hand, so I was set! We really enjoyed this and Randy remarked that he would like it equally as a side salad without the trout. A dry rosé wine was a perfect complement.
Adapted from Food and Wine
INGREDIENTS
3 small beets (1/2 pound)
1/3 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, crushed
2 thyme sprigs
1 rosemary sprig
4 cups water
Kosher salt
1 1/2 cups semi-pearled farro (8 ounces)
1 shallot, minced
Juice of 1 lemon
1 tablespoon honey
Freshly ground pepper
6 ounces skinless smoked trout fillet, flaked
2 cups chopped beet greens or Swiss chard—stems removed, leaves washed and finely chopped
DIRECTIONS
Preheat the oven to 375°. In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover the dish with foil and roast for about 1 hour, until the beets are tender. Let cool, then peel the beets and cut into 1/2-inch dice.
Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water and 2 teaspoons of salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well and transfer the farro to a bowl. Discard the garlic and herbs. Let cool to room temperature, stirring occasionally.
In a small bowl, combine the shallot, lemon juice and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper. In a medium bowl, toss 2 tablespoons of the dressing with the trout.
To the farro, add the diced beets, the chopped greens and the remaining dressing and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes. Transfer the salad to a serving platter, scatter the trout on top and serve. (I think this could also be served slightly warm. Definitely the flavors will be more pronounced if not chilled before serving.)
Penne with Herbs, Tomatoes, Olives and Pecorino
July 21, 2014
Aunt Suzy update May 2020 . . .
I was looking on Pinterest yesterday, desperate for some fresh ideas for dinner! I thought this looked good and when I clicked, I saw it was on OUR BLOG!! Margaux says this is a family favorite and I see why! We added non-marinated artichoke hearts and we think that should be part of the recipe, so I’ve added it to the ingredients as an option. Delicious!
Margaux says…
This pasta salad caught my eye on “Food and Wine” because of the olives and tomatoes…I really love that combo of flavors in a pasta salad. But what made this excellent is the mixed herb pesto that you toss it with, and the shaved pecorino that you toss in after it’s completely cooled, so that it doesn’t melt. This dish has a ton of flavor and will be in regular rotation on our “pasta Wednesdays” in the summer!
Penne with Herbs, Tomatoes, Olives and Pecorino
adapted from Food and Wine
1 pound penne or other small pasta shapes
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup basil leaves
1/2 cup flat-leaf parsley leaves
2 garlic cloves, halved
2 teaspoons coarsely chopped fresh thyme
2 teaspoons coarsely chopped fresh marjoram or oregano
Salt
1 1/2 pounds cherry tomatoes—halved
1 can artichoke hearts, cut in quarters or eighths (optional)
1/2-1 cup Calamata olives (to taste), pitted and coarsely chopped
1 cup coarsely grated Tuscan Pecorino Romano cheese (3 ounces)
Freshly ground pepper
Cook the penne or other pasta in a large pot of boiling salted water until al dente. Drain and toss with 1 tablespoon of the olive oil in a large serving bowl. Let sit to get to room temperature.
Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram and garlic with 1/3 cup of olive oil. (You can also use a stick blender to puree the herbs in a bowl.) Add more olive oil if you think it’s necessary…the original recipe called for 1/2 cup, but I felt that was a little much. Scrape into the bowl with the pasta and season with salt, then toss together.
Then toss in the tomatoes, optional artichoke hearts and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the Pecorino, season with salt and pepper and toss well.
Aunt Suzy’s cooks notes: We used a different type of small pasta and it worked well. The artichoke hearts added a nice tang to the dish. We also used oil cured olives with thyme – I can see a number of different olives working well in this dish. Both Margaux and I agree that Parmigiano Reggiano works as well as Pecorino Romano, although I like the funky salty goodness of the sheep’s milk cheese.
Chicken Salad with Cranberries, Walnuts and Tarragon
July 12, 2013
Aunt Suzy says . . .
I love when things just come together. Last week I wanted to take some summer salads to a friend and her husband who recently had a baby. I had most of a rotisserie chicken in the fridge and thought “chicken salad”! But then felt a little discouraged because I’ve only made very simple chicken salads in the past – I love them, but would not feel good about giving them as a gift. So I went to Smitten Kitchen, where I go when in need of some good ideas, and was delighted to find this recipe. My friend Jane is of Ukrainian/Georgian heritage where lots of dishes have walnuts and tarragon in them. Shazam! Everyone, me included, deemed it a hit! When Margaux saw it on Pinterest, she said “Yum”, so decided to try it out with her family. One thing that Deb of SK said is that her husband doesn’t like chicken salad, so I was wondering about Jason’s reaction. Jane’s hubbie, Cameron, liked it a lot. Randy already said he’s not interested in trying it, but that won’t stop me from making it again!
Margaux says . . .
I was a little worried, actually, about whether Jason would like it or not. Sometimes he’s really picky about things like that, and will only like traditional style, especially if it has something sweet in it like craisins or grapes. But, to my surprise, he loved it! I think it was the brined chicken…it was very tender and delicious (see instructions below). This salad will definitely be on heavy rotation this summer.
Ingredients
Makes 4 to 6 servings.
4 cups cubed (1/2 inch) cooked chicken (AS used leftover rotisserie chicken, Margaux brined some chicken breasts, see below)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup) (AS used 3 medium celery ribs, Margaux used just one)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries (AS would use less next time, but everone else liked this amount)
1/2 to 3/4 cup mayonnaise (AS used 1/2 cup mayo, Margaux used 3/4 cup…she likes mayo!)
3 tablespoons vinegar, tarragon, if you have it,champagne or white wine (AS used juice from 1/2 lemon)
2 tablespoons finely chopped fresh tarragon or herb or your choice (AS used probably 1/4 cup tarragon)
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Throw the first 5 ingredients into a large bowl. Make a dressing by combining the mayo, vinegar or lemon and the salt and pepper. Whisk to blend. Add the dressing to the bowl and stir (or use hands) to combine thoroughly. This can be done ahead of serving. Add the tarragon before serving and stir to combine.
Brining and poaching the chicken:
Dissolve 2 tbsp table salt in 2 cups of water in a medium bowl or gallon sized Ziplock baggie. Add 1 3/4 lb. boneless, skinless chicken breasts to it and refrigerate for 30 minutes. Remove chicken, rinse and pat dry before using. Then poach it in water for 15-20 minutes, until the internal temp reaches 160 degrees.
Beet and Fennel Salad with Buttermilk-Herb Dressing
June 19, 2013
Aunt Suzy says . . .
I learned about this salad recently when friends and I got together to cook Asparagus and Leek Quiche. It was a perfect compliment! I love both beets and fennel, so what’s not to like? It’s easy to put together once the beets are cooked. We thought you could add a little feta cheese and call it a main dish salad!
Ingredients
1 pound cooked beets, cut in small wedges
1 small fennel bulb, halved lengthwise, cored and thinly sliced plus chopped fronds for garnish
about 6 cups lettuce, torn in small pieces or use spring mix
1/4 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons chopped fresh herbs like chives, parsley, dill or mint (we used chives and mint)
Instructions
To cook the beets you can either roast or cook stovetop. For stovetop, place the unpeeled, washed beetroots in water to cover. Bring to a boil, then reduce the heat to medium-low and simmer at a gentle boil for about 20-30 minutes for small beets and longer for larger ones. Here’s a great how-to for stovetop cooking of beets. Remove from heat, drain and let cool slightly. When cool enough, you can easily slip off the skin with your hands. Let cool completely and cut into small wedges.
Make the dressing by whisking the buttermilk and mayonnaise together until emulsified. Add the herbs and continue to whisk. Set aside.
Wash and dry the lettuce and spread on a platter. Place the sliced fennel bulb on top of the lettuces, then the beet wedges. Pour desired amount of dressing over the salad. Garnish with the fennel fronds.
Black-Eyed Pea Salad
June 4, 2013
Margaux says…
I’m kind of a salad fanatic, and it’s one of the reasons I’m so excited about having warm weather finally! So far I’ve made this pasta salad, several quinoa salads, including this one and this (which is one of my favorites), and I can’t wait to make potato salads, especially this one. Platter salads are another favorite for us, and we’ve already had my favorite Cobb salad, even when it wasn’t that warm yet. I couldn’t wait.
This is a salad that has become kind of a summer standard here over the past few years. When my son was an infant and I was stuck to the couch for hours on end either nursing him or “napping” with him, I would watch endless amounts of TV, a lot of that being the Food Network. I’ve always liked cooking, but I think that’s when I really got my love of cooking, and I would try out tons of the recipes I saw on TV. This was one of them, on “The Neely’s” (a show I didn’t often watch, by the way, but I’m glad I caught this episode). I don’t really ever watch Food Network anymore, but I’m glad I did because a lot of my standard recipes came from that year of watching.
Black-Eyed Pea Salad
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar (I have also used white wine vinegar)
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained (or 4 cups soaked dried beans…I think that’s about a cup and a half of dried)
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
Greek Quinoa Salad
June 2, 2013
Margaux says…
In the warmer months, we eat a quinoa salad at least once a week. Everyone loves it…including my picky son, it’s super quick and easy, and nice and healthy. I should really call this one “clean out the fridge” salad, because I often make it when I really need to go shopping and I have to just use up whatever is left in the fridge. We always have most of these things on hand because they’re all favorites of my son. I find that you can add or subtract any ingredient, based on what you might have on hand. Some other things that would be good tossed into this are avocado, parsley, chopped fresh spinach, mint, celery, zucchini, green onion, radishes, pine nuts or white beans.
Greek Quinoa Salad
1 cup quinoa
1 1/2 cups water
1 pint cherry tomatoes, halved
1/2 cucumber, chopped
1/4 red onion, fine chop
1 can chick peas, drained and rinsed
1/2 bell pepper, chopped
1/2 cup kalamata olives, halved
1/2 cup feta, crumbled (leave out for vegan)
1 lemon
3 tbsp olive oil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced
Rinse and drain quinoa. Add water and quinoa to a medium saucepan and bring to a boil over high heat. As soon as it starts boiling, cover, run down heat to low, and simmer 15 minutes. Dump immediately into a large serving bowl and allow to cool to room temperature.
Meanwhile, chop your veggies. When the quinoa is cool, add all veggies and beans to it and mix.
Make dressing: Mix together lemon juice, olive oil, garlic, oregano, and salt and pepper in a small bowl. Pour over salad and mix well. Carefully stir in feta. Serve at room temperature with warmed pita and white wine as a main dish. Also great as a side at a BBQ, or with chicken.
Cobb Salad
June 17, 2012
Margaux says…
In the summer we eat a giant salad for dinner almost every night. It’s just too hot to cook, and honestly, too hot to eat anything but salad (in my opinion!). This salad shows up on our table at least once a month every summer. It started out being a favorite in our house because it was great for our new little eater, who couldn’t chew lettuce yet. There’s an abundance of toppings that we could pick off for him, and so it was a complete meal for him as well as us. Two years later, and it’s still a summer favorite!
I made it for our Father’s Day dinner tonight, served with a crusty bread for soaking up extra dressing, and a summery cake for dessert. When I called my dad , we discussed our dinner plans (Dad and I are the cooks of the family), and he thought the salad sounded great and asked that I post it. I’m actually shocked that I haven’t yet, as much as I make it, so I guess it’s about time! So here you go, Dad… xoxoxo!
Classic Cobb Salad
from Smitten Kitchen
Serves 4 to 6
Dressing (you only really need about half of this…I save it and use it on other salads for a few days after)
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped
2 ounces blue cheese, crumbled (we used a Stilton)
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, chopped, or 1 pt. cherry tomatoes, halved
1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
1 avocado, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced
Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.
Make the salad: On a (very) large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.
Do ahead: Salad dressing keeps, covered and refrigerated, for up to one week. Individual ingredients (except the avocado, which is too prone to browning) can be prepped and chopped, and kept in separate containers in the fridge until you’re ready to assemble the salad. However, no doubt due to sturdiness of 2/3 of the lettuces, I found that the entire assembled salad kept surprisingly well wrapped in plastic in the fridge for a few hours.
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